FOOD SAFETY GUIDELINES

Wrapping/Packing Areas

Metal Detector

 There are metal detectors provided in each line. Each must be clearly tested and marked
with stickers. Established SOP and work instructions on the operation.
 Sensitivities are established for each product varying to its packaging must be introduced
to a metal detector setup prior to use.
 Calibration of metal detector must perform for the accuracy of inspecting.
 Only trained and regular employees can be a metal detector or CCP operator.
 Inspecting of sensitivity checking of metal detector every hour by CCP operator,
verification of QA personnel which is done for every 3 hours, verification of Engineering
prior to the production start-up.
 Metal contaminants present in the products should be analyzed and segregated.
 Records are complete and maintained.

Foreign Matter Control

 Small equipment parts must be placed in storage area.

 Office supplies such as staple wires, paperclips should be removed or throw away
because of the risk that it may be incorporated in the products.
 Implementation of control measures for detection of foreign matter such as glass, plastics
to avoid contamination.
 All bulbs and lights are covered by the shatterproof light fixture cover because of the risk
that it may constitute to food products.
 Metal detectors are used for the inspection and detection of any foreign matter present in
the operation.

Storage
  Process food products, packaging materials and goods must secure properly in a storage
area and established label including the name, expiration date, contents etc.
 Avoid storing products on the floor that may result to condensation brought on by the
temperature.
 Adequate space or gaps between the walls and storage areas to allow for inspection and
cleaning.
 Idle or damaged equipment should be stored outside the processing area that may cause
pest harborage.
 Identification and isolation of damage/reject products from good products.

Chemical Management

 The use of approved or authorized cleaning chemicals in the production area.

 Cleaning chemicals must be stored in a closed container in which can only be accessible
for authorized personnel.
 Proper and complete label of cleaning chemicals including the brand, expiration date,
concentration and the safe handling instructions. A complete records and data for
cleaning chemicals.

Housekeeping and Waste Management

 Disinfection must perform every time and moisture control should be well maintained to
prevent the formation of molds and bacteria.
 Maintaining of floor surfaces with regular cleaning and free from grease and oil spillage.
Also, clean the spilled oil and dirt to avoid any incidents that may have caused.
 Provide dry devices to maintain the cleanliness and dryness of the area.
 The area should be free from any kind of odours and well-maintained in a sanitary
condition.
 Regular cleaning of panels, equipment, and furnishing to prevent from buildup of dusts
and dirt.
 Segregation, designation and disposal of wastes from packaging and production.
Dumpster location are kept clean, covered and free of pest.

Cleaning Materials
  Proper storage of cleaning materials.
 Food-contact cleaning tools should be separated from non-food cleaning tools.
 Proper sanitization of cleaning tools. Also, do not use a material which is abrasive that
might form a rust and scratch the surface of stainless metals.
 Label and mark each cleaning tools based on its purposes to determine whether it is food-
contact or non-food cleaning tools.
 All cleaning tools should be sanitized and well-organized to reduce the potential for
contamination. Always make sure that all cleaning materials are clean before putting it
into a storage area.

Building Design and Maintenance

 Doors and windows should have a tight-fitting seams. The use of air curtains are suitable
ways for screening.
 Established a proper maintenance for walls and ceilings to prevent the surface from
peeling and chipping of paints.
 Walls should be apparently impenetrable to fluids and chemicals.
 Seal the gaps and cracks of the interior walls so that there are no spaces for harbor
insects.
 Installation of covers for pipes, intakes, and exhaust vents to block the pests from entry.
 The flooring must be well-maintained and in good condition and free from residues and
grease building up in the floor.
 Ceilings must be constructed to facilitate cleaning and inspection and to minimize the
accumulation of dirt.
 Temperature and humidity are critical and should be controlled and monitored
continuously.

Integrated Pest Management

 Pest control devices should not be placed in the area where food products are totally
exposed.
 Zapper type units can kill pests with a zap of electricity. It uses UV that why it must be
located in areas away from food products.
  Inside Light Trap is properly monitored and inspected for any signs of defect. It should
not be visible from outside the room in which it is placed.

Equipment

 Adequate and appropriate maintenance, cleaning and sanitizing of food contact

equipment.
 Ensuring all equipment are clean based on the standard procedure provided by MSS and
SSOP.
 Equipment are designed and constructed so that cleaning and inspection are facilitated.
Part of it that come into food contact are capable of being easily dismantled.

Uniform and PPE Requirements

 All employees involved in the production/wrapping area must comply to uniform

requirements as per cGMP as an additional measurement of protection.
 Hair restraints are strictly required for all personnel and should be worn at all times.
 Nose and mouth must be covered by wearing face mask to prevent from any kind of
possible contamination.
 Open-toed footwear or sandals are strictly prohibited inside the production area. Clean
socks and closed shoes with slip resistant sole should be worn by the personnel.
 Records are complete and maintained.

Personal Hygiene

 Practicing a personal hygiene inspection for all employees.

 Appropriate hand hygiene includes trimming and cleaning fingernails.
 Wearing any kind of cosmetics are simply not allowed in the production area.
 Fragrance-free policy for all personnel.
 Hair accessories including beads and clips are not allowed in the area.
 Mustaches and beards must be closely trimmed or shaved.
 Records are complete and maintained.

Behavioral
  Personal belongings must not be kept in food areas.
 Prohibition against any activities of eating in food processing area that may result to cross
contamination and ingestion.
 Sleeping in the food area is strictly prohibited.

Covid-19 Control

 Employees must be inspected when feeling sick. They must be screened for specified
symptoms such as cough, sore throat etc. to avoid the food becoming contaminated with
pathogenic microorganisms. They should exclude in the food premises.
 Established Food Safety Management Systems (FSMS) for the safety risks and
prevention of being infected and food contamination
 Practices of proper hand hygiene- hand washing with soap and sanitizing.
 Social distancing inside the premises.
 Frequent cleaning, sanitizing and disinfection in the production and packaging areas.
 Used of disposable face mask.